Summer 2019

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NCGA.ORG | SUMMER 2019 39 THE CHEFS: The Parrish Family T he Burgerdog is every bit a part of San Fran- cisco's rich golf lore as major winners Tony Lema, Johnny Miller and Ken Venturi. This long, rectangular-shaped burger with cheese on a perfectly- sized hot dog bun is the brainchild of Bill Parrish. Decades ago, Parrish, a professional trumpet player looking to make some extra cash in his daylight hours, and wife, Billie, began selling hot dogs and Burgerdogs, which fit symmetrically on the grill, to walkers and fishermen out of a mobile, flaps-raised trailer next to Lake Merced. Ever since, no golfer worth his salt officially can sign a scorecard at either of the two acclaimed courses at venerable Olympic Club without having paused betwixt birdies and bogeys for a sump- tuous Burgerdog. So tasty, in fact, that golfers playing Olympic's nearby Lake Course would detour to Bill's stand mid-round, causing backups and pace-of-play issues. In 1950, the club invited Parrish to haul his trailer inside the gates to sell his delicious creations to members. Hot Dog Bills has been there ever since. Today, the Burgerdog—lean, never-frozen ground chuck and sirloin topped with strips of cheese, zesty mustard, red sweet relish, dill pickle, onions and catsup and delivered on a soft 8-inch bun from Athens Bak- ery—costs $8.70 after tax and is served at three loca- tions at Olympic, with stands on each course (Lake and Ocean) and one stationed near the club's practice tee. Silverado Resort in Napa, which is open to the public, also sells Burgerdogs. Steve Parrish, Bill's son, opened two stands that now are managed by Steve's son, Jeff. "Not the same exact business," explains Max Thrush, Bill Parrish's grandson, who, with his brother Grahm, now oversees the stands at Olympic, "but same concept and same family tree." With those same delicious Burgerdogs. When Bill and Billie Parrish wanted to retire to Napa in 1980, their daughter, Candy Parrish, stepped in to run Hot Dog Bills at Olympic. She had grown up helping out at the original stand at the Lake Course, tagging along with her dad everywhere he went. There is a pic- ture of her in front of her dad's stand at age 3. Initially, she wasn't sure that she wanted to run the stand for the long haul, but she would, right up until four years ago when she'd hand over the golden spatula to her sons. Max Thrush, 31, heads day-to-day operations, while Grahm Thrush, 29, oversees business behind the scenes. It thrills Candy that not only has her dad's concept withstood decades, today it is a thriving and growing third-generation family business. "It means everything to me," Candy says of her sons taking the company forward." Candy considers The Olympic Club members her extended family, and says her highlight was serving President Barack Obama a Burgerdog at Olympic in 2016 (pictured above). Phil Mickelson and Tiger Woods have stopped in. Not only did running Hot Dog Bills give Candy a fun vocation, it even led her to marriage. In 1986, the butcher she'd visited each morning at Park Merced Supermarket, Jack Thrush, became her husband. Those who only have smelled the appetizing waft of those great Burgerdogs from beyond Olympic's gates can sample them this fall; the Thrush brothers are join- ing the NBA's Splash Brothers, opening five conces- sion stands at the new Chase Center, soon-to-be-home of the Golden State Warriors. "This is what I want to do, and where I want to be," Max says. "My brother and I, we were raised on these Burgerdogs. We love the product." All of which makes Candy, their mom, beam. "I think about my father," she says. "Wow, he would be so proud. Very, very proud." DAWDY PHOTOGRAPHY A rectangular-shaped slice of Americana has turned into a three-generation family business By Jeff Babineau

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